• ½ lb boneless, skinless chicken breasts
  • 1 tbsp Dijon mustard
  • Water
  • 1 tbsp butter
  • 1 tbsp flour
  • Salt and pepper to taste


  1. Cover the chicken with water and bring to a slow boil in a covered pot. Cook for six minutes or until done. Reserve 1 cup liquid.
  2. Melt butter in a saucepan over medium heat. Add flour and stir constantly until mixture turns brown. Add 1 cup reserved liquid, then stir for four more minutes until sauce thickens.
  3. Add mustard; stir until smooth. Pour over chicken and serve.
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